| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Vietnamese |
Vegetables, Viet |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken; with bones |
| 21 |
c |
;Water |
| 5 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 1 |
|
Onion, med; cut up |
| 3 |
|
Scallion; thinly sliced |
| 1/2 |
|
Onion, med; finely diced |
| 3 |
|
Garlic clove; finely minced |
| 2 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sugar |
| 3 |
|
Egg; beaten |
INSTRUCTIONS
Simmer the chicken, salt, sugar, and onion in the water for 1 hour; strain
and reserve broth. 3 cups are needed for cooking the rice; freeze the rest
for later. Simmer 3 cups rice with 3 cups broth for 30 minutes; reduce
temperature as the water disappears in the pot, and check for doneness. Fry
eggs and scallion at 300 degrees in a frying pan; pour one layer at a time
in the pan. After each is done, roll each one up like a jellyroll, slicing
across them thinly, and reserve for the topping. Heat 2 T salad oil over
300 degree stove, and saut# the onion and garlic until the onion is clear.
Stir in the cooked rice, stirring continuously, and add the soy sauce and
sugar. Mix well for about 10 minutes. Top with green onion and eggs. May
also add diced cooked chicken, thin sliced boiled pork shoulder, or sliced
ham. Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On
MON, 06 NOV 1995 105605 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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